Sherry Sponge Cake

I love trying out different sponge cake recipes..the sherry in this recipe adds a nice flavour that's not normally found in sponge cakes.

• Ready In: 1 hr
• Serves: 8-12
• Yields: 1 Cake

Ingredients

• 3⁄4 cup  almonds, finely ground
• 1 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1  orange, zest of
• 8  eggs, separated
• 1  pinch cream of tartar
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup sweet sherry or 1⁄3 cup milk
• 1⁄3 cup  orange juice
•  powdered sugar
•  orange slice (to garnish)

Directions

1. Preheat oven to 325°F.
2. Sift the flour, salt & cinnamon together in a bowl then add the almonds and zest and stir to combine.
3. In a separate bowl, beat the egg yolks until light then beat in the sugar, sherry (or milk), and orange juice until thoroughly combined. Stir in the dry ingredients until mixed.
4. Beat the egg whites and cream of tartar until soft peaks form. Fold a small amount of egg white mixture into the egg yolk mixture to soften the batter. Gently fold in the balance of the egg whites into the yolk mixture.
5. Pour the batter into an ungreased bundt springform pan. Bake for 50 - 60 minutes, or until a cake tester comes out clean.
6. Cool in pan.